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Praline Cake

Mazet Prasline Cake Roll



Roll Cake:

120g Praslines powder

2 tablespoons sugar

100g flour

20g cornflour

4 eggs

60g crushed Praslines

80g crushed Praslines

150g hazelnut praliné

100g soft butter

Preheat oven to 200°C ( 7 ).

Sift flour and cornflour. Separate egg whites from yolks. In a bowl, mix egg yolks and Praslines powder. Beat egg whites until stiff, gently adding sugar. Incorporate delicately the whites into yolks. Add the flour mixture.

Spread batter on baking tray lined with waxed paper. Scatter crushed Praslines. Bake at 180°c ( 6 ) for 8-10 minutes. After cooking, turn out the cake on a damp cloth. Roll the cake up in the cloth.

For the filling, mix butter, hazelnut praliné and crushed Praslines. Let the cake is cool, unroll and remove the paper. Spread 2/3 of filling on the batter, ( Keep the remaining for decoration ). Roll and tighten. Put in the freezer for 2 hours. Cover the cake with the remaining of filling. Decorate with crushed Praslines

Recipe by Mazet Confiseur


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